Marinate chicken breast in ½ cup Cardini's Caesar Dressing for up to 4 hours. Remove from marinade, season with salt and pepper, lightly brush with oil and grill. Dice grilled chicken and add celery, scallions and remaining 1 cup of Cardini's Caesar Dressing and mix until coated well. To Assemble: Separate and clean individual leaves of romaine lettuce and arrange on a platter or serving tray. Place chicken salad in middle of platter and garnish with shaved or shredded Parmesan cheese and some lemon wedges. For a Low Carb alternative to croutons, evenly spread some freshly shredded Parmesan onto a baking sheet and bake in a 350 °F until golden brown and brittle. Remove from oven and cool completely. When cool, crumble Parmesan and sprinkle over chicken salad and on each individual lettuce wrap. Alternative: Caesar Chicken Salad Roll-up — Use a low carb tortilla wrap, shredded romaine lettuce, sliced tomatoes and shaved Parmesan cheese and make a more traditional sandwich wrap.